skim or lowfat milk

Skim milk (also called non-fat milk) and low-fat milk are fluid dairy products produced by removing a portion of the milk fat from whole milk through mechanical centrifugation or separation. Skim milk contains less than 0.5% milk fat by weight, while low-fat milk typically contains between 0.5% and 2% milk fat. Both products retain the natural milk proteins, lactose, and water-soluble vitamins present in whole milk. They are valued in modern cooking and consumption for providing the nutritional benefits of milk with reduced caloric and saturated fat content, though this removal of fat also reduces the fat-soluble vitamins (A, D, E, K) unless these are added back through fortification, which is standard in most commercial products.

Skim and low-fat milk serve as primary ingredients in beverage applications, baking, and sauces where the creaminess of whole milk is not essential. They are commonly used in coffee, tea, cereal, and as standalone drinks. In cooking, these products work well in soups, custards, and cream-based dishes where thickening agents or other fats compensate for reduced fat content. They are also used in sauces and gravies when paired with roux or other thickeners. In baking, low-fat milk can substitute for whole milk in many applications, though cakes and pastries may require slight adjustment to fat ratios for optimal texture. These products are less suitable for whipping or creating naturally creamy preparations that rely on milk fat for body and mouthfeel.